Shrimp and avocado salad is a refreshing and nutritious dish that’s perfect for lunch or as a light dinner. Here’s a simple recipe for you:
Ingredients
- 1 pound cooked shrimp, peeled and deveined (you can use grilled or sautéed shrimp)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro or parsley, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 cucumber, diced, or mixed greens for serving
Instructions
1. Prepare the Shrimp:
- If using raw shrimp, sauté or grill them until they are pink and opaque, about 3-4 minutes. Allow them to cool.
2. Combine the Ingredients:
- In a large bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, red onion, and cilantro or parsley.
3. Make the Dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
4. Toss the Salad:
- Pour the dressing over the shrimp and avocado mixture. Gently toss to combine, being careful not to mash the avocados.
5. Serve:
- If desired, serve the salad over a bed of mixed greens or alongside diced cucumber for added freshness.
Tips
- You can add other ingredients like diced mango, bell peppers, or corn for extra flavor and texture.
- This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to one day.
Enjoy your delicious shrimp and avocado salad!
